International cooking doesn't need to be complicated or labor intensive. With America truly being an International melting pot, both of people and menus, many recipes we take as staples in American cooking have the origins overseas. This recipe is one we have made with different variations for many years and was originally taught to me by my Dad. For today's International dish (Tuesday's menu theme is International Cooking)
Hungarian Potatoes with Kielbasa
Serves 8
4 lbs large Potatoes, diced or slice as you prefer.
2 Tbsp Oil
1/2 cup Butter
2 cups Sour Cream
2 cups Heavy Cream
2 Tbsp Paprika
Salt and Pepper to taste
3-4 Green Onions, sliced on a bias
Preheat oven to 350 degrees
Sauté sausage until browned. Remove and set aside.
Heat the oil and butter in a large skillet. Sauté the potatoes until browned (about 5 minutes).
Blend together the sour cream, heavy cream and seasonings.
Layer the potatoes and sausage in a casserole dish. Pour the cream over the potatoes. Sprinkle with green onions. Cover and bake for 1 hour.
Uncover and continue to bake for 10 minutes.
Serve and enjoy.
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